Marbled Maple-Butter Cornbread
It’s difficult to go wrong with a classic, homemade cornbread. Using the back of the cornmeal box results in a tender, moist loaf that anyone will love. But when you upgrade an easy cornbread with a simple maple butter, plus an easy marbled pattern? That’s when cornbread goes from good to addictive. The base of this cornbread is light, thanks to a fifty-fifty ratio of all-purpose flour to cornmeal. Plus, buttermilk instead of whole milk makes it bright, while only a tablespoon of maple syrup keeps the flavor on the salty side, so the maple butter can really shine. And about that maple butter paste. It’s a mixture of maple syrup, butter, brown sugar, and flour, which turns into something between a pocket of sugary caramel and crumble topping once baked. It’s a winner for anything from your Thanksgiving table to an everyday afternoon treat.